Sweet Potato and Broccoli Salad with Green Tahini + Dukkah

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Sweet Potato and Broccoli Salad with Green Tahini + Dukkah

gluten free || dairy free || sugar free || egg free || soy free || vegan || paleo || vegetarian
 

I made this salad while on holidays last month. It’s one of those dishes that requires few ingredients, hence being so easy to whip-up in a holiday rental! Your shopping is short, but the flavour and enjoyment from this dish is immense! While I typically prefer to make food from scratch, while holidaying I definitely don’t mind buying already prepared ingredients such as Yalla Green Tahini which is uses no nasty food additives. Ingredients include:  Sesame seed paste (40%), water, lemon juice, coriander, parsley, vinegar, garlic, salt, pepper – yum!

For the dukkah, hit-up a gourmet grocer and you’ll find a few options from various quality spice-blend brands. A good dukkah will me made from: spices, nuts, seeds and sea salt- nothing more.

This makes for the yummiest of lunches for two, or you could serve it as a side dish with fish or chicken, which it on my list of things to do – think a quirky version of fish and chips or chicken and chips! Only it’s sweet potato wedges with a side of greens and the yummiest of sauces!

Enjoy!

Serves: 2 as a light meal or 4 as a dinner side to fish or chicken
Preparation time: 5 minutes
Cooking time: 30 minutes

Tools

  • Chopping board & knife
  • large mixing bowl
  • Baking tray, lined with baking paper
  • Steaming saucepan

Ingredients

  • 2 large yellow sweet potatoes
  • 1 tbsp coconut oil
  • 1 head broccoli
  • 200g tub green tahini (Yalla has a great green tahini)
  • 40g dukkah

Method

  1. Preheat a fan-forced oven to 210 C.
  2. Wash, then cut the sweet potato into wedges, approx 8cm long.
  3. Place the sweet potato wedges into a large mixing bowl, add the coconut oil and toss until they’re perfectly coated with oil. This will prevent burning an ensure  crispiness during baking.
  4. Scatter the sweet potato wedges onto the baking tray and bake until crispy – approximately 30 minutes.
  5. While the sweet potato is baking, remove the broccoli stem (save it to throw into a soup or stirfry later). Cut the balance of the broccoli into florets and lightly steam until bright green.
  6. Once both groups of vegetables are cook, transfer to a serving platter. Drizzle with the Green Tahini, then sprinkle Dukkah ontop.
  7. Serve immediately.

Leftovers Storage

Store leftover salad in an airtight container in the refrigerator.

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